介面组件调整结构化鱼油乳液的消化和释放机制
Yanmo Pan1, Shucheng Liu2, Zongyuan Han3
1College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China.
Food chemistry
|December 17, 2025
概括
使用pH超声波修饰的肌纤维蛋白的稳定凝接口增强了鱼油乳液稳定性和生物活性释放. 这种方法改善了接口特性,影响了消化,并可能有助于开发低脂肪肉类产品.
科学领域:
- 食品科学 食品科学 食品科学
- 蛋白质化学 蛋白质化学
- 乳液技术 乳液技术
背景情况:
- 传统的油在水乳液面临着影响生物活性释放的稳定性问题.
- 稳定的凝接口对于控制的消化和封装化合物的释放至关重要.
- 肌纤维蛋白 (MPs) 提供了创造结构化乳液的潜力.
研究的目的:
- 研究鱼油乳液中的界面稳定和生物活性释放机制.
- 探索pH诱导的肌纤维蛋白和超声波在乳液结构中的作用.
- 分析蛋白质空间形状对乳液特性和消化的影响.
主要方法:
- 使用了通过超声波修改的pH诱导的肌纤维蛋白 (MP).
- 构造的结构化鱼油乳液与修改的MPs.
- 评估了界面特性,包括表面的疏水性和蛋白质构成 (β-sheet,二硫化键).
- 评估了蛋白质吸附,膜形成和自由脂肪酸 (FFA) 释放率.
- 在模拟的胃和肠道条件下分析了蛋白质和脂质消化.
主要成果:
- 在pH值7.0下观察到最佳的界面稳定性和膜形成能力,与高表面水性和β板结构相关.
- 经过pH超声波修饰的MPs在乳液界面形成了稳定,不可逆转的保护膜.
- 蛋白质构成,特别是β-sheet含量和分子力,显著影响了界面吸附.
- FFA释放率因空间形状而调节,稳定的形状减缓了肠道消化.
- 接口组装影响了蛋白质和脂质的消化,pH值为7.0的β-片更高,降低了胃消化能力.
结论:
- 对MPs的pH-超声波修饰在鱼油乳液中产生稳定的凝接口.
- 蛋白质的空间构造是控制界面稳定性,消化和生物活性释放的关键因素.
- 开发的乳液系统有望提高EPA和DHA的稳定性和输送.
- 这种方法为开发具有改善营养特征的更健康的肉类产品提供了基础.
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